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Easy Tomato Tart with Almond Vinaigrette Recipe

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3.9 from 7 reviews

This Easy Tomato Tart with Almond Vinaigrette is a delightful, light appetizer that features flaky puff pastry topped with a creamy blend of cream cheese and mayonnaise, fresh heirloom tomatoes, and a vibrant almond vinaigrette. The tart combines textures and flavors beautifully, making it perfect for gatherings or a simple yet elegant meal.

Ingredients

For the Tomato Tart:

  • 1 sheet puff pastry, thawed
  • 1 egg, whisked
  • 8 oz plain cream cheese, room temperature
  • 1/4 cup mayonnaise
  • 1 tsp olive oil
  • 6 large heirloom tomatoes, sliced thinly
  • Fresh basil, chopped, for garnish

For the Almond Vinaigrette:

  • 1/2 cup chopped almonds
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 2 tbsp lime juice
  • 1/4 cup red wine vinegar
  • 1 tsp granulated sugar
  • Salt and pepper, to taste

Instructions

  1. Preheat and prepare puff pastry: Preheat your oven to 400°F (200°C). Place a silicone baking mat onto a baking sheet and lay the thawed puff pastry sheet on it. Using a rolling pin, gently flatten the puff pastry to create a smooth surface without any lines.
  2. Prick and egg wash puff pastry: Use a fork to prick the puff pastry all over. This helps prevent excessive puffing during baking. Then, brush the entire surface of the pastry with the whisked egg using a pastry brush.
  3. Bake the puff pastry: Place the prepared puff pastry in the oven and bake for about 15 minutes or until it turns golden brown. Once done, remove from the oven and let it cool completely. If the pastry is puffed, gently press it down to flatten it.
  4. Prepare cream cheese mixture: While the pastry cools, combine the cream cheese, mayonnaise, and 1 teaspoon olive oil in a food processor. Pulse until smooth and well combined.
  5. Spread cream cheese on pastry: Using a small spatula, spread the cream cheese mixture evenly over the cooled puff pastry, leaving a one-inch border around the edges.
  6. Assemble the tart: Arrange the thinly sliced heirloom tomatoes evenly on top of the cream cheese layer. Garnish with chopped fresh basil.
  7. Make the almond vinaigrette: Heat a skillet over medium heat and pour in the olive oil. Add the chopped almonds and toast them for a few minutes until they turn golden brown. Meanwhile, in a medium bowl, whisk together the minced garlic, red wine vinegar, granulated sugar, and lime juice.
  8. Combine vinaigrette ingredients: Once almonds are toasted, add the warm almonds and olive oil from the skillet to the vinegar mixture. Stir well and season with salt and pepper to taste. Note that you will have leftover vinaigrette.
  9. Dress the tart: Drizzle two to three tablespoons of the almond vinaigrette over the arranged tomato slices on the tart.
  10. Serve and enjoy: Your tomato tart is now ready to be served. Enjoy this fresh and flavorful dish!

Notes

  • You can use any variety of heirloom or ripe tomatoes according to your preference.
  • The almond vinaigrette makes extra; save it to drizzle over salads or grilled vegetables.
  • Allow the puff pastry to cool completely before spreading the cream cheese mixture to prevent melting and sogginess.
  • For a vegan alternative, substitute cream cheese and mayonnaise with plant-based versions and use a flax egg instead of the egg wash.
  • Fresh basil can be substituted with fresh thyme or oregano for a different flavor profile.

Find it online: https://cookedbysarah.com/easy-tomato-tart-with-almond-vinaigrette-recipe/